Monday 24 October 2016
The Daily Bread
Making our own bread was one of the first skills I learned many many moons ago, when the kids were still in nappies it was terry nappies then,
over the years I perfected my bread, I did for several years try bread makers when they first came out, back then they produced house bricks, I ended up using the machines for kneading the dough as the bake was terrible, as the machines improved I tried them again with very mixed results once again relegating them to dough kneading and proving, when the last one stop working about 6 years ago it was never replaced, I have trouble kneading by hand I would get a lot of pain and stiffness in my fingers and wrists,
I went to use the dough hook on my kenwood, this is now my preferred way of doing bread.
Recently I have switched yeasts
From the green tin
To the yellow tin and the results have been fantastic a much lighter loaf. I also use a good quality strong bread flour, I have tried the cheaper brands but personally I do think you get what you pay for,
My basic bread recipe
500g strong bread flour
300ml warm water
1tbsp of yeast
1tsp of sugar
Activate the yeast with the sugar in the water, leave until frothy,
meanwhile pop the flour and salt into the mixer and mix well together with the dough hook.
once the yeast is frothy, stir it and while the mixer is going on a slow speed slowly add the liquid, once it it all added increase the speed, knead for about 5 mins, until it is smooth and stretchy if it is to wet add a small amount of flour if it looks very dry and heavy not binding add a small amount of water, different brands of flour need different amounts of water but the variation is only a small amount, while the dough is kneading, grease and flour a bread tin, once the dough is kneaded shape it pop it in the tin, I then put my tin with dough inside a big plastic bag, inflate the bag put a clip on the end and leave to rise in a warm place,
mine goes on the shelf above the Rayburn,
time varies just keep checking, I don't bother with knocking back and setting to rise again, when ready remove from the bag and pop into a hot oven, my oven can vary in heat anything from 160- 200c I just adjust the time according to the temperature, 35 - 45 mins.
The other day I made these dinner rolls
I came across a recipe on the Internet, tried it and
yes they are lovely soft tasty bread rolls easy to do
I now have several bags in the freezer and its a recipe I will do again and again.
I also like to do flat breads
and a nice crusty Tiger loaf
Crumpets are next I am trying out various recipes to see what works for me.